Baked Rigatoni with Broccoli, Green Olives, and Pancetta

Instead of using tomato sauce, Hugh Acheson makes his version of baked ziti with intensely sweet roasted tomatoes.

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Ingredients

Yields:
6

2 tbsp.
unsalted butter

1 1/2 lb.
plum tomatoes

3
clove garlic

2
sprig thyme

1/2 c.
torn basil leaves

1
sprig basil

3 tbsp.
extra-virgin olive oil

kosher salt

Freshly ground black pepper

1 1/2 lb.
broccoli

1
slice pancetta

1
large onion

1 c.
green olives

1 lb.
rigatoni

2 c.
fresh ricotta cheese

3/4 c.
Parmigiano-Reggiano cheese

Directions

Total Time:
1:20

Preheat the oven to 425 degrees F and butter a 9- by 13-inch ceramic or glass baking dish. On a rimmed baking sheet, toss the tomatoes, garlic, thyme, and basil sprig with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and browned in spots; let cool. Discard the thyme and basil sprig and coarsely chop the tomatoes and garlic, reserving any juices.

Meanwhile, on another rimmed baking sheet, toss the broccoli florets with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes, or until crisp-tender. Leave the oven on.

Meanwhile, in a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes, garlic, and butter; keep warm.

In a pot of salted boiling water, cook the rigatoni until al dente. Drain the pasta, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet along with the reserved cooking water, broccoli, ricotta, torn basil, and 1/2 cup of the Parmigiano. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining 1/4 cup of Parmigiano on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.

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